Our easy pot stickers recipe makes crispy Chinese fried dumplings with homemade wrappers and a savoury ground chicken and vegetable filling. First fried until crunchy then quickly steamed in the wok, they’re super-easy to make – can’t beat homemade – and also versatile: fill them with minced pork and vegetables or just vegetables. Fry them … Read more
This easy vegetarian chilli recipe makes a chilli con carne sin carne (without meat) and it’s vegan if you eat it without dairy accompaniments such as sour cream and cheese. While this bean chilli is a cinch to make and comes together quickly, it’s full of so much flavour thanks to the spices that even … Read more
This Cambodian vegetable congee recipe makes a delicious, healthy vegetable-driven rice porridge or borbor in Khmer, with a base of kroeung, a Cambodian spice paste. Traditionally made in a pot on a clay brazier, over an open fire or on a gas burner, I’ve adapted the recipe for rice cookers. This is a vegetarian congee … Read more
This creamy mushroom Stroganoff recipe makes a vegetarian version of my beef Stroganoff recipe, based on my Russian-Ukrainian family’s Stroganoff and the earliest documented Russian beef Stroganoff recipe by Elena Molokhovets in A Gift to Young Housewives, dating to 1861. Not everyone could afford beef and mushroom Stroganoff was quite common. I also provide tips … Read more
This Cambodian vegetarian num pang recipe makes a ‘num pang’, a Cambodian baguette sandwich, slathered in mayonnaise and filled with a quick pickle of grated carrot and daikon, fresh crunchy salad ingredients, aromatic herbs such as coriander, mint and basil, slices of a fragrant herb frittata, and a generous squirt of homemade chilli sauce. As … Read more